Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe. This easy chicken enchiladas recipe is an authentic Mexican food staple. Chicken enchiladas is an easy casserole dish made to feed a crowd. Lean white meat is sauteed, shredded and tossed in bold.
Chicken enchiladas is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Chicken enchiladas is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have chicken enchiladas using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken enchiladas:
- Get 4 chicken breasts (boneless, skinless )
- Prepare 1 small onion, chopped
- Take 1 Bell pepper, chopped and seeded
- Make ready 1 small can diced green chiles
- Get 1 tbsp Minced garlic
- Prepare 1 tbsp cumin(can use less but I love cumin so I use a lot)
- Get 1/2 cup water(optional )
- Make ready 1 tsp chicken stock (buillion)
- Get 2 or 3 large cans enchilada sauce. (2 should be plenty)
- Take grated cheese
- Prepare 16 Flour or corn tortillas
In this Chicken Enchiladas recipe, I used. We can't decide what we're more excited about: saucy or cheesy? Our favorite red chili chicken enchiladas! I recall often eating these chicken enchiladas with very little cheese on them. (My mom, bless her soul, has no recollection of the chicken enchiladas without.
Instructions to make Chicken enchiladas:
- Put first 8 ingredients in the crockpot with one large can enchilada sauce. Set on low for 8-10 hours or on high for 4-6.
- When the chicken is done, preheat the oven to 350 °.
- Pull chicken out and let rest on the counter for 5 minutes or so. Then shred and put back into the sauce.
- Spray a large casserole dish with cooking spray.
- Put a couple spoonfuls of enchilada sauce in bottom of dish and spread it around so it leaves a thin layer of sauce.
- Lay a tortilla down and put a couple spoonfuls of mixture in the middle and roll it up. (Feel free to throw cheese in before you roll) place in dish seam side down.
- Repeat until mixture, or tortillas, are gone…or until you have enough enchiladas. (Filling is easy to save and store!)
- Cover the naked enchiladas with more enchilada sauce and sprinkle with as much or as little cheese as you want .
- throw those bad boys into the oven for 30 minutes… done! Enjoy!
Our favorite red chili chicken enchiladas! I recall often eating these chicken enchiladas with very little cheese on them. (My mom, bless her soul, has no recollection of the chicken enchiladas without. Learn how to make Chicken Enchiladas. This dialysis-friendly recipe for Chicken Enchiladas features a few of the ingredients that are plentiful in the American Southwest. An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a savory sauce.
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